Recipe with a twist - Amanda Laird has used mascarpone instead of custard. Photo / Babiche Martens
Serves 4
• 1/2 cup caster sugar
• 1 cup water
• 1/2 cup dessert wine, plus cup extra
• 1 tsp vanilla extract
• 4 peaches
• 1 cup mascarpone
• Finely grated zest of one lemon
• 16 savoiardi biscuits
• 2 cups of mixed fresh berries
• Icing sugar
• 300ml fresh cream, soft-whipped, to serve (optional)
1. Make a poaching syrup for the peaches by putting the sugar, water, dessert wine and vanilla into a saucepan. Bring to a gentle simmer.
2. Halve the peaches and remove the stones. Peel if you wish. Lower into the syrup and poach for approximately 20 minutes depending on the size of the fruit. Remove from the liquid and let cool. Slice.
3. Whisk the mascarpone with the lemon zest and enough of the poaching liquid to create a smooth cream.
